Roasted Salmon and Broccoli Bowl
Recipe by Ashley Lonsdale | Total time: 45 minutes The heartbeat of this hearty salad is the sweet, oven-roasted edges of broccoli florets and red onion wedges. Chewy bits of steamed rice, hunks of roasted salmon and a salty, savory anchovy-lemon dressing make it much more of a dinner than a side dish. The broccoli can also be traded for other cruciferous vegetables like cabbage, cauliflower or brussels sprouts if the mood strikes. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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